Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [cookies]

Questions about preparing, baking and troubleshooting any cookies (also known as biscuits). Cookies are flat baked sweets which are usually small enough to be hand-held.

The cookie in North America is also known as a biscuit in other regions. Cookies are flat baked sweets which are usually small enough to be hand-held. Cookies are made primarily of flour, fat, sugar and baking soda and are constructed using the creaming method (beating sugar into fat creates air bubbles).

Questions with this tag include those about preparing, baking and troubleshooting any cookies. Questions about , , and should use those tags rather than this one.

407 questions
1
vote
1 answer

Does using egg+yolk in a chocolate chip cookie recipe make a big difference?

Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enough liquid in the batter? Would big brands use egg + yolk for a chocolate chip cookie? Wouldn't that waste a…
christen
  • 61
  • 1
  • 6
1
vote
1 answer

Undercooked cookies

I made chocolate-chip cookies from a store-bought mix. I followed all of the directions and added the ingredients as directed. All I had to add was one egg and a 1/2 cup of softened butter. I put the batch in for the recommended amount of time, at…
Nicole Rae
  • 283
  • 4
  • 6
  • 10
1
vote
1 answer

What is the substitute for pastry blender in cookie making?

I'm going to do this recipe and it says in the recipe that I need to use pastry blender. I have a question that can I use this one instead of pastry blender? Or this one
user23839
  • 49
  • 3
  • 3
  • 6
1
vote
2 answers

How does your hand/stand mixer's speed effect the texture of your cookies?

I've read many recipes asking to mix sugar and butter at medium speed for about 5 minutes. Can I use slower speed and mix it a little bit longer? Will it make any different in the end? One more thing, when mixing dry ingredients into wet…
Sukanok Donot
  • 317
  • 8
  • 12
  • 21
1
vote
2 answers

What could possibly happen if I overmix the butter and sugar in a cookie recipe?

I knew that the point of the creaming method for cookies is to use granulated sugar to create small air pockets in butter. But what happens if I overdo it. I usually use melted butter and there's no problem with overmixing, but this time I didn't…
Sukanok Donot
  • 317
  • 8
  • 12
  • 21
1
vote
3 answers

How am I supposed to heat a pie-iron-style pizzelle iron?

I found an old pizzelle iron in one of my cabinets. It looks like this: Most of the pizzelle recipes I found — for example this one — are for a "George Foreman"-style pizzelle iron, and are self heating. What should I use to heat this pie-iron…
Dan
  • 155
  • 1
  • 2
  • 8
1
vote
1 answer

What quick Thanksgiving treats can I make?

I don't have much cooking experience, and I want to contribute to our Thanksgiving dinner. I've just popped some popcorn but don't know what to do now. Anyways, I need some simple 5-30 minute snacks I can make to add something to our Thanksgiving…
Austin Burk
  • 113
  • 5
1
vote
4 answers

Melted chocolate inside the cookies

What kind of chocolates are used to make the lava-cookies? How can i keep it in liquid state inside the cookies? Thank you. ps. Sorry, my English is as bad as my baking skill.
Sukanok Donot
  • 317
  • 8
  • 12
  • 21
1
vote
2 answers

How to add banana flavor to my cookies?

I want to add the smell and flavor of banana in my cookies. I'm not sure whether I should substitute APP-flour or butter with banana. Thank you.
Sukanok Donot
  • 317
  • 8
  • 12
  • 21
1
vote
1 answer

Why do the bottoms of my cookies look like cakes?

What could possibly have gone wrong? I used only 1 egg yolk with no baking soda and Melted butter: And this is what I got after beating sugar+melted butter+yolk: After adding dry ingredients: And here's what it looks like in the oven: In…
Sukanok Donot
  • 317
  • 8
  • 12
  • 21
1
vote
3 answers

Gritty texture in cookies

I made this recipe last weekend and while it came out very tasty, there was the occasional gritty texture/crunch similar to sand at the beach getting in your mouth. This was more of an issue since the recipe produces a more cake-like cookie, so the…
JWiley
  • 1,010
  • 6
  • 16
  • 25
1
vote
3 answers

What should be understood by "refrigerate until firm, 2 hours or overnight"?

The cookie recipe asks for: 1½ cups plus 1 tablespoon all-purpose flour 1¼ teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon freshly grated nutmeg 1 tablespoon unsweetened Dutch-process cocoa powder ¼…
Aquarius_Girl
  • 7,275
  • 60
  • 155
  • 206
1
vote
1 answer

Is there a way to save cookies that were baked without flour?

I forgot to put flour into my cookies (though I was careful to remember the oatmeal, and I blame the lack of flour on that). They are absolutely delicious, but also difficult to eat because they have more the consistency of goopy pie filling than a…
economistdolly
  • 183
  • 2
  • 5
1
vote
2 answers

Is it true that natural peanut butter splits in cookies?

I was watching a video recipe about peanut butter cookies. The maker mentioned that you shouldn't use all natural peanut butter for making those cookies, because the oils would make your dough split. You should use the other kind (I have no idea…
Mien
  • 13,280
  • 37
  • 96
  • 139
1
vote
3 answers

How can I substitute English Toffee in cookies?

I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are. What are these bars? Is there any substitution I can use? How close are Toffifee candies? If it just said "toffee", I…
rumtscho
  • 134,346
  • 44
  • 300
  • 545
1 2 3
…
27 28